Jumbo pasta shells stuffed with ricotta cheese and baked in tomato sauce is a comforting classic. For this version, add in loads of cooked greens to the filling to add a fresh and colorful vegetable component, without skimping on the oozy cheese.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 2 28-ounce cans San Marzano tomatoes, crushed by hand
- 1 teaspoon dried oregano
- Pinch of red pepper flakes, plus more for topping
- Kosher salt and freshly ground pepper
- Kosher salt
- 9 ounces jumbo pasta shells (30 to 34 shells)
- 1 tablespoon extra-virgin olive oil
- 1 8-ounce bag fresh spinach
- 2 cups ricotta cheese
- 2 cups shredded low-moisture mozzarella cheese
- 1/3 cup finely chopped fresh parsley
- 1/4 cup grated Parmesan cheese, plus more for topping
- 2 teaspoons finely grated lemon zest
- 1 large egg, beaten
- Freshly ground pepper
Instructions
- Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
- Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
- Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
- Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
- To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
- Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 575 |
| Total Fat | 29 g |
| Saturated Fat | 14 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 28 g |
| Cholesterol | 93 mg |
| Sodium | 834 mg |
Reviews
Over made this 3 times and my grandkids go nuts for it. I added 1 carrot, 1 celery stick, and 1/2 onion, to the sauce, pureed of course.
Made ‘as is’ wonderful! I was always taught a different ratio on my cheese blend though. 4 cups ricotta, 2 cups mozzarella and 1 cup Parmesan for the cheese filling in our family. The lemon zest is such a special touch that will carry forth in our family’s tradition.
Stuffed pasta shells was one of my favorite dishes my Italian mom would make us. Sadly, she and her recipe is no longer with us and I’ve tried for decades to recreate it. It was always good but not quite my mother’s. I was missing something.
When I read this recipe it hit me….my mom always added a pinch of lemon juice to the cheese mixture! I just made it again with the lemon zest, and voila! Finally. Perfection.
The only change I made is substituted basil for the parsley since I hate the flavor of parsley.
Thanks. You brought the fond memories of mom’s cooking back.
I mixed a couple of recipes together. But mainly this one. It’s very time consuming but great! The tomatoes are the key.
This is definately a keeper.
I made this recipe for New Year’s Day dinner. My family loved it. The lemon zest took it over the top. I did add cooked chicken to the cheese mixture and mushrooms to the sauce. Will definitely make again and again.
I have been making a different stuffed shells recipe for the holidays for years. This recipe which adds the cheese sauce to the marinara is over the top. Even after sitting out for an hour, still so moist and flavorful. Definitely try it!